Almond-Lemon Tea Cake Recipe

Posted by
Rate It!
Almond-Lemon Tea Cake
Add your photo!
Ingredients
13
Count
Nutrition
500
Calories
Total time
95
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze—a pretty crystallized look and a proper set—requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
  2. Position a rack in the lower third of the oven; preheat oven to 350°.
  3. Lightly butter and flour an 8 1/2 inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
  4. Make the cake: sift together the flour, baking powder, and salt twice.
  5. In a small bowl, combine the eggs and vanilla; whisk just to combine.
  6. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
  7. This can take up to a minute, depending on how soft and warm it is.
  8. Slowly add the sugar in a steady stream, beating until incorporated.
  9. If you add the sugar too quickly, the paste won’t break up as well.
  10. Cut butter into 1 tablespoon pieces.
  11. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
  12. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  13. Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
  14. With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
  15. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
  16. Add in the citrus zest and mix in with a wooden spoon.
  17. Finally, add the flour mixture in batches, stirring after each addition until incorporated.
  18. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
  19. Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
  20. Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
  21. Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
  22. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
  23. When the cake is cool, transfer it to a serving plate; serve at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.15 Kcal (2094 kJ)
Calories from fat 289.76 Kcal
% Daily Value*
Total Fat 32.2g 50%
Cholesterol 177.26mg 59%
Sodium 88.43mg 4%
Potassium 181.16mg 4%
Total Carbs 48.05g 16%
Sugars 34.09g 136%
Dietary Fiber 1.35g 5%
Protein 7.35g 15%
Vitamin C 5.5mg 9%
Vitamin A 0.3mg 9%
Iron 2mg 11%
Calcium 78mg 8%
Amount Per 100 g
Calories 375.11 Kcal (1571 kJ)
Calories from fat 217.32 Kcal
% Daily Value*
Total Fat 24.15g 50%
Cholesterol 132.94mg 59%
Sodium 66.33mg 4%
Potassium 135.87mg 4%
Total Carbs 36.04g 16%
Sugars 25.57g 136%
Dietary Fiber 1.02g 5%
Protein 5.51g 15%
Vitamin C 4.1mg 9%
Vitamin A 0.2mg 9%
Iron 1.5mg 11%
Calcium 58.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top